Shrimp, Roasted Red Pepper & Angel Hair Salad
- 4 ozs. angel hair pasta
- 1 TB salt
- 1 & 1/2 7 oz. jars roasted sweet red peppers, drained & rinsed
- 1/2 lb. cooked, peeled shrimp
- 1 garlic clove, minced
- 2 scallions, thinly sliced
- 1 TB minced fresh Italian parsley
- 1/2 lemon, juiced
- 4 TB extra virgin olive oil, divided
- salt/pepper
- 1) Bring a four-quart pot of water to the boil and add 1 TB salt. Break the angel hair pasta into fourths, add to the water, and cook three minutes. (Lower the heat to medium, if needed, to avoid boil-over.) Drain, toss with 1 TB of the olive oil, and set aside to cool. 2) Cut the red peppers lengthwise into 1/4" julienne. Cut the shrimp in half, crosswise. 3) Add the peppers and shrimp to the pasta, along with the garlic, scallions, parsley, lemon juice, and remaining 3 TB olive oil, and mix carefully with a rubber scraper. Season to taste with salt and pepper, and mix again. Serve at room temperature.
angel hair pasta, tb salt, sweet red peppers, shrimp, garlic, scallions, tb, lemon, olive oil, salt
Taken from www.epicurious.com/recipes/member/views/shrimp-roasted-red-pepper-angel-hair-salad-1206398 (may not work)